Patrick Kelly


About Patrick Kelly

Patrick Kelly is the chef of Panzano. After graduating from the Culinary Institute of America he did a stint at Chicago's Spiaggia, he spent the bulk of his career cooking in Northern California's wine country and the Bay Area. His resume includes Redd in Yountville, Angèle in Napa, and La Folie in San Francisco. He most recently served as executive chef of Lure + Till in the Epiphany Hotel in Palo Alto.

  • Three Stars (Gitane, Angèle)
    San Francisco Chronicle
  • Bib Gourmand (Angèle)
    Michelin Guide

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  • Top Places for Dining in Napa (Angèle)
    San Francisco Chronicle
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

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